AP3A96-Meat Production

Module Provider: Agriculture
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2016/7

Module Convenor: Dr Darren Juniper

Email: d.t.juniper@reading.ac.uk

Summary module description:

Aims:
This module aims to provide the student with an understanding of meat production, how it can be enhanced and its financial value increased. The nutritional composition of animal derived meat products and how composition is affected by factors including nutrition of the animal will be covered in addition to practical sessions that include a student experiment investigating factors affecting the organoleptic quality of meat coupled with a butchery demonstration and a visit to an abbattoir/meat processor.

Assessable learning outcomes:
By the end of the module it is expected that the student will be able to:
- Analyse the manipulation of meat composition by animal nutrition.
- Evaluate factors (both ante and post-mortem) affecting eating quality and flavour of meat.

Additional outcomes:
Students will understand the importance of traditional butchery and different ways a carcass can be jointed.

Students will also gain experience of presenting research findings both as an oral presentation and as a scientific paper.

Outline content:
The Lecture and Practical Contents cover:

- Meat in the diet - consumption trends, nutrients supplied and a comparison with vegetarian diets.
- Slaughter and transport regulations
- Ante and post-mortem assessment of an animal’s fat and conformation score.
- Factors affecting eating quality and flavour of meat.
- Preparing meat for retail - Butchery demonstration.

Brief description of teaching and learning methods:
There will be a series of lectures and tutorials supported by visits.

Contact hours:
  Autumn Spring Summer
Lectures 8
Tutorials 5
Practicals classes and workshops 5
External visits 2
Guided independent study 80
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written assignment including essay 40
Oral assessment and presentation 60

Other information on summative assessment:
1) Working together as a team, students will research some of the factors affecting the quality of meat, and present this as a group to the rest of the class. This research will draw on peer reviewed material, and will be the background to the research project that constitutes the rest of the assessed work. (30%)

2) Students will undertake a small research project investigating factors affecting meat eating quality. Students will put the findings of the research project into context drawing on information that is provided through lecture content or through independently sourced, peer reviewed material. The findings of the study will be written up in the style of a scientific paper (40%).

3) Students will individually present their findings from the research project using suitable electronic presentation media (i.e. PowerPoint). (30%)


Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:

    Requirements for a pass:
    A mark of 40% overall.

    Reassessment arrangements:
    By submission of a piece of written work during the re-sit examination period.

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 21 December 2016

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